Application of composite konjaku flour in chewable tablets and composite konjaku chewable tablets
A technology of konjac flour and chewable tablets, which is applied in the field of food processing, can solve the problems of poor taste and low viscosity retention rate, and achieve the effects of delaying gastric emptying, suppressing appetite, and inducing satiety
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Embodiment 1
[0077] Adopt xanthan gum and guar gum to adjust konjac flour to medium hydration rate, medium viscosity, by weight, it is the compound konjac flour of 70 parts of konjac flour, 20 parts of xanthan gum, 10 parts of guar gum, after testing , the hydration time is 50min, and the final viscosity is 0.7Pa.s.
[0078] Composite konjac chewable tablets, in parts by weight, including composite konjac flour (70 parts of konjac flour, 20 parts of xanthan gum, 10 parts of guar gum); 15 parts of whey protein powder; 3 parts of pregelatinized starch; protein sugar 1 part; 0.07 parts of citric acid; 3 parts of cocoa essence; 1.5 parts of magnesium stearate; 0.35 parts of vitamin C; 0.35 parts of ferrous lactate.
[0079] Adopt following preparation method:
[0080] (1) each component except lubricant in described composite konjac chewable tablet is mixed in dry blender, and the time of mixing is 7min, obtains mixture, and described mixture is uniform, and no granule agglomerates;
[0081]...
Embodiment 2
[0085] Adopt xanthan gum and guar gum to adjust konjac flour to moderate hydration rate and medium viscosity, by weight, it is a composite konjac flour with 75 parts of konjac flour, 10 parts of xanthan gum and 5 parts of guar gum. After testing , the hydration time is 60min, and the final viscosity is 0.8Pa.s.
[0086] Compound konjac chewable tablets, in parts by weight, including compound konjac flour (75 parts of konjac flour, 10 parts of xanthan gum, 5 parts of guar gum); 20 parts of whey protein powder; 2 parts of sodium hydroxymethyl starch; 1 part of sugar; 0.07 parts of citric acid; 3 parts of cocoa essence; 1.5 parts of magnesium stearate; 0.35 parts of vitamin C; 0.35 parts of ferrous lactate.
[0087] The preparation method is the same as in Example 1.
Embodiment 3
[0089] Adopt xanthan gum and guar gum to adjust konjac flour to medium hydration rate, medium viscosity, by weight, it is the composite konjac flour of 80 parts of konjac flour, 10 parts of xanthan gum, 5 parts of guar gum, after testing , the hydration time is 50min, and the final viscosity is 0.9Pa.s.
[0090] Composite konjac chewable tablets, in parts by weight, including composite konjac flour (80 parts of konjac flour, 10 parts of xanthan gum, 5 parts of guar gum); 10 parts of whey protein powder; 2 parts of pregelatinized starch; stevia 1.5 parts; 0.07 parts of citric acid; 3 parts of mint essence; 1.5 parts of magnesium stearate; vitamin B 1 0.35 parts; 0.35 parts of zinc lactate.
[0091] The preparation method is the same as in Example 1.
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